Hummus Bowls with Spiced Lamb

Dinner

Hummus Bowls with Spiced Lamb

Baharat-spiced lamb and turmeric quick pickles go over hummus with fresh herbs and warm pita.

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Yield
4 servings
Cuisine
Middle Eastern-inspired

Serving ideas

Serve with warm pita for scooping.

Ingredients

See the ingredient checklist
  • 2 cups white wine vinegar
  • 1 cup water
  • 1/2 cup granulated sugar, 100 g
  • 2 tbsp kosher salt
  • 1 tbsp coriander seeds, crushed
  • 1 tsp ground turmeric
  • 1/2 large red onion, thinly sliced
  • 2 carrots, thinly sliced
  • 1 jalapeño, thinly sliced
  • 4 oz mini sweet peppers, thinly sliced
  • 1 tbsp extra-virgin olive oil
  • 1/2 large red onion, thinly sliced
  • 1 lb ground lamb
  • kosher salt
  • ground black pepper
  • 2 cloves garlic, minced
  • 1 tbsp baharat
  • 20 oz prepared hummus
  • fresh cilantro
  • fresh mint
  • 4 whole-wheat pitas, warmed

Before you cook

Slice the pickle vegetables thinly so they soften in the hot brine.

How to make Hummus Bowls with Spiced Lamb

  1. Bring the vinegar, water, sugar, salt, coriander and turmeric to a boil. Take the pan off the heat, stir in the sliced pickle vegetables and cover for at least 30 minutes.

  2. Heat the oil in a skillet and cook the remaining onion and lamb, breaking up the meat, for 8 to 10 minutes. Season with salt and pepper. Stir in the garlic and baharat and cook 1 minute more.

  3. Spread hummus in bowls and top with the lamb and drained pickles. Scatter with cilantro and mint.

The full recipe

Check off ingredients as you get them ready.

The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.

Hummus Bowls with Spiced Lamb

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Baharat-spiced lamb and turmeric quick pickles go over hummus with fresh herbs and warm pita.
Print Recipe
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Middle Eastern-inspired
Ingredients Instructions Notes

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Ingredients
  

Quick pickles
  •  
    2 cups white wine vinegar
  • 1 cup water
  • ½ cup granulated sugar 100 g
  • 2 tbsp kosher salt
  •  
    1 tbsp coriander seeds, crushed
  • Golden yellow ground turmeric in a small white prep bowl1 tsp ground turmeric
  •  
    ½ large red onion, thinly sliced
  •  
    2 carrots, thinly sliced
  •  
    1 jalapeño, thinly sliced
  •  
    4 oz mini sweet peppers, thinly sliced
Bowls
  • 1 tbsp extra-virgin olive oil
  •  
    ½ large red onion, thinly sliced
  •  
    1 lb ground lamb
  • kosher salt
  • ground black pepper
  •  
    2 cloves garlic, minced
  •  
    1 tbsp baharat
  •  
    20 oz prepared hummus
  • fresh cilantro
  •  
    fresh mint
  •  
    4 whole-wheat pitas, warmed

Instructions
 

  1. Bring the vinegar, water, sugar, salt, coriander and turmeric to a boil. Take the pan off the heat, stir in the sliced pickle vegetables and cover for at least 30 minutes.
  2. Heat the oil in a skillet and cook the remaining onion and lamb, breaking up the meat, for 8 to 10 minutes. Season with salt and pepper. Stir in the garlic and baharat and cook 1 minute more.
  3. Spread hummus in bowls and top with the lamb and drained pickles. Scatter with cilantro and mint.

Notes

Slice the pickle vegetables thinly so they soften in the hot brine.
Adapted from Theodora Kaloudis, Delish.

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